Buckwheat with champignons

2 servings

30 minutes

A go-to recipe when you're exhausted and need to cook something quickly for dinner. You're especially lucky if you have some yesterday's buckwheat in the fridge. All you have to do is fry the champignons with onions for a couple of minutes, mix with porridge, sprinkle with herbs, heat and serve. One of the most popular user recipes on our site, which can be decorated endlessly by adding soy sauce, thyme, rosemary or mixing the champignons with porcini mushrooms.

Energy value per serving

• Calories: 421.8
• Proteins: 16.6g
• Fats: 3.9g
• Carbohydrates: 86.5g

Ingredients

• Buckwheat groats: 1 glass
• Champignons: 200 g
• Onion: 0.5 head
• Salt: to taste
• Ground black pepper: to taste
• Provencal herbs: to taste

Cooking steps

1. Rinse the buckwheat well under cold water. Add a cup of water and bring to a boil. Once the water boils, reduce the heat and cover. Cook for about 10 minutes or until the water evaporates.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. Meanwhile, sauté the chopped onion until golden brown. Add the chopped mushrooms to the onion and cook for another 3-5 minutes.

   Required ingredients:

   • Onion: 0.5 head
   • Champignons: 200 g

3. Add salt, pepper, and spices.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Provencal herbs:  to taste

4. Now you can add the cooked buckwheat and cook for another 2 minutes.

   Required ingredients:

   • Buckwheat groats: 1 glass

5. Serve with salad or fresh vegetables.